Nachos grande
Gluten free
Vegetarian

Nachos grande

This Nachos Grande recipe is a tasty Mexican dish perfect as a gluten-free and lacto-ovo vegetarian appetizer. It covers 27% of your daily requirements of vitamins and minerals and takes approximately 45 minutes to prepare. It is ideal for serving during gatherings or game nights.

Ingredients

canned tomatoes

canned tomatoes

400 grams

shredded cheddar cheese

shredded cheddar cheese

169.5 g

chili powder

chili powder

0.5 tsps

corn oil

corn oil

2 Tbsps

whole garlic clove

whole garlic clove

3

green bell pepper

green bell pepper

0.5

green chili pepper

green chili pepper

1

cumin

cumin

0.25 tsps

onion

onion

1

paprika

paprika

1 tsp

bell pepper

bell pepper

4 servings

refried beans

refried beans

368.54 g

tortilla chips

tortilla chips

230 ml

water

water

5 Tbsps

Method

  • Heat oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned.
  • Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork.
  • Add the measured water and cook, stirring occasionally, for 8-10 minutes, until the mixture thickens.Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin.
  • Sprinkle the cheese over the beans and tortilla chips.
  • Bake at 400 degrees for 15-20 minutes, until the cheese has melted.
  • Sprinkle the paprika for garnish in a lattice pattern on top and serve immediately.

Nutrition:

661 kcal

Carbs

71 g

Fat

34 g

Protein

21 g

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